Tuesday, October 28, 2008

Spicy Pumpkin Soup

Spicy Pumpkin soup
IngredientsFor 4 persons:

- 25g of butter or ghee

- 1 onion, peeled and chopped

- 1 clove of garlic, peeled and chopped

- 400 g pumpkin flesh (e.g. garden pumpkin or Hokkaido),

- 1 potato, peeled and chopped

- 900 ml vegetable stock
- 75ml of cream

- 1/4 teaspoon curry powder,

- 1/4 teaspoon of ground ginger

- pepper and salt,

- 2 tablespoons pumpkin seeds,

- a few leaves of coriander.


Peel and chop the onion and garlic. Peel, de-seed and dice the pumpkin. Melt the butter and sweat the onions and garlic in the oil, add the curry powder. Add a third of the pumpkin and gently sweat for a few minutes over a gentle heat. Add the rest of the pumpkin, the potatoes and the vegetable stock. Bring to the boil and cook for 15 minutes. Add the cream and liquidise the soup until it is smooth and velvety.
Season with salt and pepper. Add the pumpkin seeds and coriander leaves and serve.

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